3.5 cups Vegetable Broth (or use 2.5 cups + the 1 cup of water you steamed the potatoes in)

2 Tbs Lemon Juice

2 Tbs Tahini

2 tsp Onion Powder

1 tsp Salt (add more when serving)

1 Garlic Clove or 2 tsp Garlic Powder

Recommended Toppings:

Baked Polenta Cubes or Roasted Cauliflower

Vegan Cheese Shreds (it’s not necessary, this soup is amazing without, but for dinner guests and kids you can certainly jazz it up with some shreds (I like parmela aged cashew brand or daiya, Both are GF+Soy-Free)

Salt & Pepper, Fresh or Dried Flat Parsley

INSTRUCTIONS:

Instant Pot Soup

Wash and skin the potatoes.

In the Instant Pot, place a steamer basket and 1 cup water (you can use that water if your blending directly in the pot with an immersion blender).

Stack the potatoes and close the lid. Set the vent to sealing. Manual 20 minutes with quick release of the steam when it beeps.

In a blender add the remaining ingredients plus the cooked potatoes (you may need to blend in two batches. If so, transfer the potatoes to a dish, take out the steamer tray and dump the water (use a mitten), then tranfer the blended batches back into the Instant Pot to keep warm. **if you have an immersion blender (hello Christmas list!) then you can easily remove the strainer from the pot and add all the ingredients (less 1 cup of broth because of the water), smash potatoes & carrots with potato masher first, then blend till smooth. If it’s too thick, add more broth. Adjust to add seasoning if needed.

Serve with salt & pepper and vegan cheese shreds if you want Top with Baked Polenta Cubes or Roasted Cauliflower!

Enjoy!

Baked Polenta Cubes

Cube the polenta and place on a parchment lined tray.

Season with salt & pepper, parsley, garlic & onion powder. (Nutritional Yeast (nooch) would also be good on these).

Bake 450°F for about 40 minutes until crisp.

Roasted Cauliflower

Use a large head of cauliflower, washed and cut small or use frozen.

On a parchment lined tray, bake at 420° F for 30 min, until browned. i like them well done so I broil a couple minutes at the end. Seasoned with salt & pepper, onion & garlic powder if you like. And you can spray with some oil (I like avocado) if you prefer or make them oil free.

Stove Top Soup

Cube and skin the potatoes (and carrots if using) into small pieces so they boil faster, (you can also do this for a chunky version by removing some of the veggies with a slotted spoon before blending then add back in.) Fill a big qt pot with water to cover the potatoes and boil with lid on, until fork tender (about 20 min once boiling). Strain the water and continue with instant pot directions #4-6. Or boil in the broth and use an immersion blender.

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Mama Bella is an Italian Native Arizonian and Vegan Chef, she and her family are Vegan and Gluten Free. She believes in fueling our bodies with nourishing food, feeding our minds with love and acceptance, and celebrating our spirits with the art of joy, sometimes in the form of a tiny cookie (from our dessert recipes!), because life is all about living in that sweet and sacred space of balance.
She and her family are also Radical Unschoolers, Minimalists, and use a Holistic approach to healthcare.
Eat Well. Be Well.
Simply Be.
Love.